Pad Thai Noodles - Traditional Style

Sweet, sour and salty tastes all blend and balance in this traditional Thai favorite. The fruity-sour taste of tamarind is almost impossible to duplicate, and is worth searching for in Asian or Indian markets.

1 pkg. (7 oz.) Thai Kitchen Stir-Fry Rice Noodles*
1⁄4 cup tamarind juice
1 1⁄2 Tbs. Thai Kitchen Premium Fish Sauce
1 Tbs. rice vinegar
1 Tbs. sugar
1⁄2 tsp. paprika (optional)
2 Tbs. vegetable oil
1 Tbs. garlic, minced
6 shrimp, shelled and deveined
2 oz. tofu, cubed
1 egg, lightly beaten
1⁄2 cup bean sprouts
1⁄4 cup unsalted peanuts, crushed

Optional garnishes: sprigs of fresh cilantro and lime wedges
Soak rice noodles in cold water for at least 1 hour (noodles can be soaked longer and even over night). Drain and set aside.
In a bowl, combine tamarind juice, fish sauce, rice vinegar, sugar, and paprika. Set aside. Heat oil in a wok, add garlic. Sauté for 30 seconds until garlic is fragrant. Add shrimp, tofu and egg. Stir-fry for 1 minute, until egg is scrambled. Add rice noodles and tamarind juice mixture. Stir-fry all ingredients until well cooked and combined. Serve with bean sprouts on the side, peanuts sprinkled over the top, with fresh cilantro and lime wedge garnishes. Serves 4.